Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami

Autores
Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma Esther; Roura, Sara Ines
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH and SC/CH coatings on the native microfloras of cheese, salami and carrots was evaluated. In vitro assays indicated that the most significant antimicrobial effect were achieved by CH and SC/CH solutions/films on Cheddar cheese and salami microfloras; at 5 days storage, the higher antimicrobial retention was observed at 65% RH in both temperatures (10ºC and 20ºC). However, SC (coating and film) did not exert antimicrobial activity on any of the native microfloras studied and no significant antimicrobial effects were observed on the carrot microflora when the CH and SC/CH film-forming solutions were used. In vivo assays were also performed with SC, CH and SC/CH applied as film-forming solutions (coatings) or wrappers on the three food substrates. CH and SC/CH applied at both immersion and wrapper exerted a strong bactericidal action on the three microbial populations analyzed with reductions of 2 to 4.5 order log. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties.
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
Materia
Microbiological Quality
Preservative
Food System
Edible Coatings
Native Microflora
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16033
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16033
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salamiMoreira, Maria del RosarioPereda, MarianaMarcovich, Norma EstherRoura, Sara InesMicrobiological QualityPreservativeFood SystemEdible CoatingsNative Microflorahttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH and SC/CH coatings on the native microfloras of cheese, salami and carrots was evaluated. In vitro assays indicated that the most significant antimicrobial effect were achieved by CH and SC/CH solutions/films on Cheddar cheese and salami microfloras; at 5 days storage, the higher antimicrobial retention was observed at 65% RH in both temperatures (10ºC and 20ºC). However, SC (coating and film) did not exert antimicrobial activity on any of the native microfloras studied and no significant antimicrobial effects were observed on the carrot microflora when the CH and SC/CH film-forming solutions were used. In vivo assays were also performed with SC, CH and SC/CH applied as film-forming solutions (coatings) or wrappers on the three food substrates. CH and SC/CH applied at both immersion and wrapper exerted a strong bactericidal action on the three microbial populations analyzed with reductions of 2 to 4.5 order log. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties.Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; ArgentinaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; ArgentinaWiley2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16033Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma Esther; Roura, Sara Ines; Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami; Wiley; Journal Of Food Science; 76; 1; 2-2011; 54-630022-1147enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01910.x/fullinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2010.01910.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:44:38Zoai:ri.conicet.gov.ar:11336/16033instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:44:39.01CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
title Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
spellingShingle Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
Moreira, Maria del Rosario
Microbiological Quality
Preservative
Food System
Edible Coatings
Native Microflora
title_short Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
title_full Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
title_fullStr Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
title_full_unstemmed Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
title_sort Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami
dc.creator.none.fl_str_mv Moreira, Maria del Rosario
Pereda, Mariana
Marcovich, Norma Esther
Roura, Sara Ines
author Moreira, Maria del Rosario
author_facet Moreira, Maria del Rosario
Pereda, Mariana
Marcovich, Norma Esther
Roura, Sara Ines
author_role author
author2 Pereda, Mariana
Marcovich, Norma Esther
Roura, Sara Ines
author2_role author
author
author
dc.subject.none.fl_str_mv Microbiological Quality
Preservative
Food System
Edible Coatings
Native Microflora
topic Microbiological Quality
Preservative
Food System
Edible Coatings
Native Microflora
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH and SC/CH coatings on the native microfloras of cheese, salami and carrots was evaluated. In vitro assays indicated that the most significant antimicrobial effect were achieved by CH and SC/CH solutions/films on Cheddar cheese and salami microfloras; at 5 days storage, the higher antimicrobial retention was observed at 65% RH in both temperatures (10ºC and 20ºC). However, SC (coating and film) did not exert antimicrobial activity on any of the native microfloras studied and no significant antimicrobial effects were observed on the carrot microflora when the CH and SC/CH film-forming solutions were used. In vivo assays were also performed with SC, CH and SC/CH applied as film-forming solutions (coatings) or wrappers on the three food substrates. CH and SC/CH applied at both immersion and wrapper exerted a strong bactericidal action on the three microbial populations analyzed with reductions of 2 to 4.5 order log. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties.
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones En Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones En Ciencia y Tecnología de Materiales; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
description Antimicrobial packaging is one of the most promising active packaging systems for controlling spoilage and pathogenic microorganisms. In this work, the intrinsic antimicrobial properties of chitosan (CH) were combined with the excellent thermoplastic and film-forming properties of sodium caseinate (SC) to prepare SC/CH film-forming solutions and films. The antimicrobial effectiveness of SC, CH and SC/CH coatings on the native microfloras of cheese, salami and carrots was evaluated. In vitro assays indicated that the most significant antimicrobial effect were achieved by CH and SC/CH solutions/films on Cheddar cheese and salami microfloras; at 5 days storage, the higher antimicrobial retention was observed at 65% RH in both temperatures (10ºC and 20ºC). However, SC (coating and film) did not exert antimicrobial activity on any of the native microfloras studied and no significant antimicrobial effects were observed on the carrot microflora when the CH and SC/CH film-forming solutions were used. In vivo assays were also performed with SC, CH and SC/CH applied as film-forming solutions (coatings) or wrappers on the three food substrates. CH and SC/CH applied at both immersion and wrapper exerted a strong bactericidal action on the three microbial populations analyzed with reductions of 2 to 4.5 order log. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16033
Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma Esther; Roura, Sara Ines; Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami; Wiley; Journal Of Food Science; 76; 1; 2-2011; 54-63
0022-1147
url http://hdl.handle.net/11336/16033
identifier_str_mv Moreira, Maria del Rosario; Pereda, Mariana; Marcovich, Norma Esther; Roura, Sara Ines; Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami; Wiley; Journal Of Food Science; 76; 1; 2-2011; 54-63
0022-1147
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01910.x/full
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2010.01910.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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